Introduction

Crock Pot Chicken and Dumplings is a comforting, easy-to-make dish perfect for busy days when you want a warm, hearty meal. Tender chicken simmers slowly in a creamy sauce, topped with fluffy biscuit dumplings that soak up all the delicious flavors.

A close-up of a creamy yellow soup in a pot, filled with shredded white chicken pieces and soft, chunky cauliflower florets. The soup has a thick texture with visible specks of black pepper and finely chopped green herbs sprinkled on top. A wooden spoon is partially dipped into the soup, resting on the top right side. The colors mainly include pale yellow for the soup, white pieces of chicken, and light golden cauliflower, all bathed in the rich broth. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 boneless skinless chicken breasts
2 (10.5-oz) cans Unsalted Cream of Chicken Soup
2 cups low-sodium chicken broth
1 tsp onion powder (or to taste)
½ tsp garlic powder (or to taste)
2 Tbsp melted butter
1 (16.3-oz) can refrigerated biscuits

Instructions

Step 1: Spray a 6-quart slow cooker with nonstick cooking spray. Season the chicken breasts with salt and black pepper on both sides and place them in the slow cooker.
Step 2: In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth. Pour this mixture evenly over the chicken in the slow cooker.
Step 3: Cover the crockpot with the lid and cook on LOW heat for 5 hours, allowing the chicken to become tender and the flavors to meld.
Step 4: Once cooked, remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir well to combine with the sauce.
Step 5: Open the can of refrigerated biscuits. Separate each biscuit and cut them into 8 small, bite-sized pieces.
Step 6: Sprinkle the biscuit pieces evenly over the chicken mixture in the slow cooker. Cover again and cook on HIGH heat for about 1 hour, or until the biscuits are fully cooked and fluffy.
Step 7: Before serving, garnish with fresh cracked black pepper and dried parsley for added flavor and a touch of color.

Tips & Variations

For extra flavor, stir in some chopped fresh herbs like thyme or rosemary before cooking.
Use homemade biscuit dough if you prefer, or substitute with drop biscuit mix for a different texture.
Add vegetables like carrots or peas during the last hour of cooking for added nutrition and color.
If you like a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot before adding biscuits.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat to keep the dumplings tender. This dish does not freeze well due to the texture of the biscuits.

How to Serve

A bowl of thick chicken and dumplings soup is shown on a white marbled surface. The soup has soft, light yellow dumplings layered on top and mixed with shredded, white chicken pieces submerged in a creamy, pale yellow broth. The dumplings have a slightly rough texture with small green herb bits sprinkled over them. A silver spoon with a wooden handle is partially dipped into the soup on the right side of the bowl. There are some blurred green herbs and a fabric with red, yellow, and beige patterns in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness and flavor. Adjust the cooking time if needed, checking that the meat is tender.

What can I do if I don’t have refrigerated biscuits?

You can substitute with homemade biscuit dough or use crescent roll dough. Alternatively, drop spoonfuls of biscuit or dumpling batter made from scratch directly into the slow cooker during the last hour of cooking.